RecipeButternut Squash Soup
- Calories: 158
- Protein: 5g
- Total Fat: 4g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Total Carbohydrate: 30g
- Dietary Fiber: 5g
- Sodium: 452mg
This is, by far, one of my favorite, low-calorie comfort soups. It’s easy to make, and 1 1/2 cups provide a BLAST of vitamin C and beta carotene for radiant skin!
- Prep time
- Total Time
- 1 tablespoon olive oil
- 2 large leeks, trimmed and chopped
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1.5 pounds butternut squash, peeled and cubed (about 4 cups)
- 2 large carrots, peeled and grated
- 3 cups low-sodium chicken or vegetable broth
- Kosher salt, to taste
Spray a large stockpot with non-stick oil spray. Add the oil and heat over medium-high heat. Add the leeks and sauté until translucent and soft, 6-7 minutes. Add the cinnamon and nutmeg, and cook an additional minute to release the flavor of the spices. Add the squash, carrots, and broth, and bring to a boil.
Reduce to a simmer and cook 20-25 minutes longer, until the vegetables are tender. Purée the soup with an immersion blender or in a food processor or blender. Season with salt and pepper and serve immediately.
Serving Size: 1 1/2 cups
IBS sufferers take note: This recipe is only suitable for constipation-predominant IBS.